I have a confession to make: I don’t like to cook. The idea of spending hours in the kitchen, prepping, chopping, stirring, and simmering just doesn’t excite me. But here’s the thing—I absolutely love feeding my family. There’s something incredibly fulfilling about seeing their faces light up when they dig into a delicious, home-cooked meal. This week, I decided to tackle a culinary challenge: recreating some of our favorite Panera Bread recipes right at home, starting with sourdough bread bowls and their famous broccoli cheese soup.
Sourdough Bread Bowls
First up, the sourdough bread bowls. These crusty, golden bowls are the perfect vessel for hearty soups and stews. Here’s how you can make them at home:Ingredients:
- 3 cups bread flour
- 1 cup sourdough starter
- 1 cup warm water
- 2 teaspoons salt
Instructions:
- Mixing the Dough: In a large bowl, combine the bread flour, sourdough starter, warm water, and salt. Mix until a rough dough forms.
- Kneading: Transfer the dough to a lightly floured surface and knead for about 10 minutes, until the dough is smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 4-6 hours, or until doubled in size.
- Shaping: Punch down the dough and divide it into four equal pieces. Shape each piece into a round ball and place them on a baking sheet lined with parchment paper.
- Second Rise: Cover the dough balls with a damp cloth and let them rise for another 1-2 hours, until puffy.
- Baking: Preheat your oven to 450°F (230°C). Score the tops of the bread bowls with a sharp knife and bake for 20-25 minutes, or until golden brown. Let them cool before hollowing out the centers to create the bowls.
Panera Bread Broccoli Cheese Soup
Now, let’s move on to the star of the show: Panera Bread’s broccoli cheese soup. This rich and creamy soup is a family favorite, and it’s surprisingly easy to make at home.Ingredients:
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups half-and-half
- 2 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup chopped onions
- 1 cup shredded carrots
- 2 cups broccoli florets, chopped
- 1 cup shredded sharp cheddar cheese
- Salt and pepper to taste
- Pinch of nutmeg
Instructions:
- Sautéing: In a large pot, melt the butter over medium heat. Add the onions and cook until they’re soft and translucent, about 5 minutes.
- Making the Roux: Sprinkle the flour over the onions and stir to combine. Cook for 2-3 minutes, until the flour is lightly browned.
- Adding Liquid: Gradually whisk in the half-and-half and chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.
- Adding Vegetables: Add the shredded carrots and broccoli florets. Simmer for 15-20 minutes, until the vegetables are tender.
- Blending: Using an immersion blender, blend the soup to your desired consistency. I like to leave a few chunks of broccoli for texture.
- Adding Cheese: Stir in the shredded cheddar cheese until it’s melted and the soup is smooth. Season with salt, pepper, and a pinch of nutmeg.
Bringing It All Together
With the sourdough bread bowls and broccoli cheese soup ready, it’s time to bring it all together. Ladle the hot, creamy soup into the bread bowls and watch as your family eagerly digs in. The combination of the hearty bread and the rich, cheesy soup is pure comfort food heaven.While I may not love the act of cooking, I adore the moments shared around the dinner table. Seeing my family enjoy a meal I’ve prepared makes it all worthwhile. This week, diving into homemade Panera Bread recipes has not only brought us closer but also added a touch of culinary adventure to our routine. So, if you’re like me and cooking isn’t your favorite pastime, remember that the joy of feeding your loved ones can make any kitchen endeavor a truly rewarding experience.Bon appétit!